This traybake is a real classic and I always have dates in my baking cupboard generally to make this recipe. This is one of my Dad’s favourites!
It is an old classic but it is really easy to make and tastes delicious. It has an oaty base topped with sticky dates and finished with more oats.
It can be served warm with ice cream or cream or cold with a cuppa!
Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon
Place the water and dates in a pan and simmer for 10 minutes until thick.
Once it has thickened set aside to cool.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl.
Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats and rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Add the cooled date mixture and flatten until level.
Finally sprinkle on the remaining mixture and press down lightly.
Then bake in the pre-heated oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Date Crunch
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
250ml Water
200g Dates (stoned and chopped)
200g Plain Flour
200g Unsalted Butter
1/2 tsp Bicarbonate of soda
200g Soft light brown sugar
150g Porridge oats
Method:
Preheat the oven to 180 degrees centigrade (160 fan).
Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.
Place the water and dates in a pan and simmer for 10 minutes until thick. Set aside to cool.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats and rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Add the cooled date mixture and flatten until level.
Finally sprinkle on the remaining mixture, press down lightly and bake in the oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Sarah’s extra slice……
I used dates that have had the stones removed which are much easier to chop up.
Make sure the date mixture is cool before adding to the base oat mix.
You could add some chopped nuts to the topping for more crunch.